In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot.,Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally.,Transfer chicken to plate.,Meanwhile, prepare couscous as label directs, adding raisins along with water.,To same skillet, on medium, add remaining 1 teaspoon oil.,Add onion and cook 3 minutes or until softened, stirring occasionally.,Stir in pepper, jalapeno, ginger, and garlic; cook 1 minute or until fragrant, stirring.,Stir in curry powder; cook 1 minute longer.,Stir in coconut milk, scraping up any browned bits from bottom of skillet.,Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout.,Remove skillet from heat and add cilantro and 1/4 teaspoon salt.,______,Spoon couscous onto 2 dinner plates; top with curry.,Garnish with cilantro leaves.